Cut the pomegranate in half and crumble out the seeds into a bowl, peeling off the skin as you go. Rinse the seeds. Rinse the salad. Put the pomegranate seeds and salad in a bowl and crumble over the feta. Mix well.

The brilliant thing about this combination is each element tames and compliments the other two. In this case, three truly is the magic number. If you really can’t face a naked salad, a little olive oil is all you’ll need.

To truly taste the flavours, serve it with something plainish like baked potatoes or chicken. It is also lovely stuffed into pitta pockets for lunch.

Put the stock (from cube is fine) in a pan and leave to simmer. Finely chop the onion and crush the garlic. Heat the oil in a large pan and add the onion and garlic. Stir gently, for a minute, then add the rice and stir to coat it in the oil and heat up. Add the wine and stir until almost evaporated. Add a ladle of stock. Stir until almost evaporated. Repeat. When half the stock is gone, taste the rice. It should be almost halfway cooked. It is important to undercook, rather than overcook it, as you will get a lot of liquid from the courgettes.

Add the courgettes and stir well for a minute. At this point, I usually put the lid on, turn down the heat and leave it alone for about 5 mins, to get the heat through the courgettes. Stir again and keep stirring until the courgette liquid is absorbed. Try the rice, it should just have a small amount of bite. If it is still too hard, add more stock, then stir etc until you have a good texture. Stir in the butter and cheese. Taste and season.

I serve this with a peppery Hackney salad. You can put that flower on top of the risotto as a garnish! Otherwise rocket is perfect with it. Offer more parmesan, and some toasted sunflower seeds in separate bowls. And don’t forget the rest of that bottle of white…